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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

TMC4 is a novel chloride channel involved in high-concentration salt taste sensation
Yoichi Kasahara, Masataka Narukawa, Yoshiro Ishimaru, et al.
The Journal of Physiological Sciences (2021) Vol. 71, Iss. 1
Open Access | Times Cited: 71

Showing 1-25 of 71 citing articles:

Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
Haiyan Wang, Di Chen, Wenjing Lü, et al.
Food Chemistry (2024) Vol. 447, pp. 139035-139035
Closed Access | Times Cited: 19
Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking
Yajie Niu, Yuxiang Gu, Jingcheng Zhang, et al.
Food Chemistry (2024) Vol. 449, pp. 139216-139216
Closed Access | Times Cited: 18
Saltiness perception mechanism and salt reduction strategies in food
S. Yang, Baodong Zheng, Luyao Huang, et al.
Trends in Food Science & Technology (2024) Vol. 148, pp. 104521-104521
Closed Access | Times Cited: 18
Study on the saltiness-enhancing mechanism of chicken-derived umami peptides by sensory evaluation and molecular docking to transmembrane channel-like protein 4 (TMC4)
Jingcheng Zhang, Wei He, Li Liang, et al.
Food Research International (2024) Vol. 182, pp. 114139-114139
Closed Access | Times Cited: 17
Research Progress in Saltiness Perception and Salty Substitutes
Xiaojun Wang, Bo Cui, Huiqi Lin, et al.
Journal of Agricultural and Food Chemistry (2025)
Closed Access | Times Cited: 2
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
Xiangning Xie, Yali Dang, Daodong Pan, et al.
Food Chemistry (2022) Vol. 405, pp. 134886-134886
Closed Access | Times Cited: 62
Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
Dong-Yu Shen, Fei Pan, Zichen Yang, et al.
Food Chemistry (2022) Vol. 388, pp. 132993-132993
Closed Access | Times Cited: 57
Advances in flavor peptides with sodium-reducing ability: A review
Tingting Gao, Xincheng Huang, Xu Chen, et al.
Critical Reviews in Food Science and Nutrition (2023), pp. 1-17
Closed Access | Times Cited: 37
Saltiness enhancing peptides isolated from enzymolysis extract of Lentinula edodes and their taste enhancing action mechanisms
Daoyou Chen, Wanchao Chen, Di Wu, et al.
LWT (2023) Vol. 188, pp. 115430-115430
Open Access | Times Cited: 27
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
Yingying Hu, Iftikhar Hussain Badar, Yue Liu, et al.
Food Chemistry (2024) Vol. 453, pp. 139664-139664
Closed Access | Times Cited: 13
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
Xin Chen, Na Luo, Chaofan Guo, et al.
Food Research International (2024) Vol. 190, pp. 114593-114593
Closed Access | Times Cited: 13
The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis
Wen Li, Wanchao Chen, Di Wu, et al.
npj Science of Food (2025) Vol. 9, Iss. 1
Open Access | Times Cited: 1
Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis
Yuan Lin, Qian Zhang, Di Liu, et al.
Food Bioscience (2025), pp. 106213-106213
Closed Access | Times Cited: 1
Molecular and Cellular Mechanisms of Salt Taste
Akiyuki Taruno, Michael D. Gordon
Annual Review of Physiology (2022) Vol. 85, Iss. 1, pp. 25-45
Closed Access | Times Cited: 36
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
Ruixia Chen, Xiaochen Liu, Junyi Xiang, et al.
Meat Science (2023) Vol. 204, pp. 109261-109261
Closed Access | Times Cited: 22
Chloride ions evoke taste sensations by binding to the extracellular ligand-binding domain of sweet/umami taste receptors
Nanako Atsumi, Keiko Yasumatsu, Yuriko Takashina, et al.
eLife (2023) Vol. 12
Open Access | Times Cited: 18
Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation
Ying Bu, Chaonan Sun, Jiaqi Guo, et al.
Food Chemistry (2023) Vol. 435, pp. 137614-137614
Closed Access | Times Cited: 17
Pungency Perception and the Interaction with Basic Taste Sensations: An Overview
Wei He, Li Liang, Yuyu Zhang
Foods (2023) Vol. 12, Iss. 12, pp. 2317-2317
Open Access | Times Cited: 14
Molecular logic of salt taste reception in special reference to transmembrane channel-like 4 (TMC4)
Yoichi Kasahara, Masataka Narukawa, Ayako Takeuchi, et al.
The Journal of Physiological Sciences (2022) Vol. 72, Iss. 1
Open Access | Times Cited: 21
Aversion to a High Salt Taste is Disturbed in Patients With CKD
Natsuko Okuno-Ozeki, Yoshimitsu Kohama, Hiromu Taguchi, et al.
Kidney International Reports (2024) Vol. 9, Iss. 5, pp. 1254-1264
Open Access | Times Cited: 4
A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application
Yongzhao Bi, Liang Li, Kaina Qiao, et al.
Food Research International (2024) Vol. 194, pp. 114880-114880
Closed Access | Times Cited: 4
Decoding of Salty/Saltiness-Enhancing Peptides Derived from Goose Hemoglobin and the Interaction Mechanism with TMC4 Receptor
Ran Wang, Xinrui Feng, Zhihao Gong, et al.
Journal of Agricultural and Food Chemistry (2024) Vol. 72, Iss. 34, pp. 19107-19119
Closed Access | Times Cited: 4
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, et al.
Food Chemistry (2025) Vol. 473, pp. 142970-142970
Closed Access
Zinc deficiency enhances salt preference through altered peripheral and central taste processing mechanisms.
Akiyo Kawano, Chizuko Inui‐Yamamoto, Yousuke Inoue, et al.
Journal of Oral Biosciences (2025), pp. 100627-100627
Closed Access
TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides
Wen Li, Wanchao Chen, Di Wu, et al.
Food Chemistry (2025) Vol. 475, pp. 143403-143403
Closed Access
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